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A closed circuit wind tunnel was specially designed and built to measure bacterial growth on the surface of food products in controlled conditions of temperature (4–40 °C), air velocity (0–20 m/s) and relative humidity (RH, from 60 up to 99% RH). The wind tunnel was totally automated and...
A theory is proposed of the physics of oil expression in a screw press. Deviation of 16 to 27% between the predicted and experimental values of extrusion pressure and oil flow rate indicate that the theory needs further improvement. The theory, however, provides an alternative to costly and...
Within this study, the Newton/Reynolds characteristics of a continuous rotor/ stator mixer for foam production were determined with special geometrically adapted Newton and Reynolds numbers. A critical Reynolds number of 105 was derived. Equations for the laminar and turbulent flow field for...
The authors have investigated inactivation kinetics of mixed microbial populations, which consist of component subpopulations following first-order inactivation kinetics. Populations which had undergone previous partial heat treatment were also included in the study. As the survivor ratio is the...
In a continuous freezer/extrusion process on-line viscosity and conductivity measurements in frozen model sorbet were carried out. On-line viscosity measurements were based on the pressure difference in the extruder exit. Light-microscopy (off-line), conductivity (on-line), viscosity (on-line)...
Water activity (a w ) plays an essential role in food science and technology in optimizing processes (i.e. drying) and evaluating the microbiological, chemical and physical stability of foods. Accurate and precise measurement of a w is also required in view of the new trend to minimal processing...
Pectin-sugar gels were dehydrated with four different drying methods: freeze, microwave, vacuum and conventional drying to a moisture content of about 5%. The effect of the drying method on the water sorption properties of dehydrated products was evaluated at 25 °C. Freeze-dried gel adsorbed...
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